Red meat
What wine goes with lamb?
Lamb has a savoury, gamey character that wine handles beautifully - probably better than it handles any other meat. The herb-forward quality of good lamb (rosemary, thyme, garlic) gives you a strong clue about which wines to reach for.
Lamb fat is softer and more aromatic than beef fat, which means you can get away with slightly less tannic wines. A rack with a herb crust calls for something different from a slow-braised shoulder.
The best matches
Cabernet Sauvignon
About this grapeThe classic pairing for roast leg of lamb. Bordeaux has done this for centuries and keeps doing it. The herbal, cedar quality of good Cabernet mirrors the herb crust and the green-edged fat of the meat.
Syrah
About this grapeNorthern Rhone Syrah is arguably the best match of all. Cote-Rotie in particular has a savoury, olive, smoked meat quality that is almost tailor-made for roast lamb. Crozes-Hermitage is a more affordable entry point.
Tempranillo (Rioja)
Rioja Reserva or Gran Reserva has the earth, leather, and vanilla from American oak that bridges lamb beautifully. The Spanish do lamb with Rioja as instinctively as the French do it with Bordeaux.
Grenache
Especially for slow-braise preparations or lamb chops. Grenache's red fruit and spice complement without overpowering. Chateauneuf-du-Pape is the showstopper; a Gigondas delivers at a fraction of the price.
What to avoid
Lean, high-acid whites. They taste hollow next to lamb's richness. Even a full-bodied Chardonnay struggles unless you're serving cold lamb or a lamb tartare.
One thing to keep in mind
If you're cooking with rosemary and garlic, look for wines with a herbal or savoury edge rather than purely fruit-forward ones. The mirror principle works particularly well here.
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